Kitchen

The Boston Public Market Kitchen

The Kitchen at the Boston Public Market offers year-round programming that encourages a passion for regionally sourced food and appeals to a diverse audience.

The 3,200 square foot space, programmed by The Trustees of Reservations, will offer opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events within the Boston Public Market.

The Kitchen is a gathering place for all to share and learn about the healthy bounty of Massachusetts. It is the center of community education, programming and interaction, featuring engaging workshops, programs, tours and events that are relevant and accessible to the Boston community.

As the largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA), farm stands, pantry donation, “food by prescription” programs, day camps, cooking classes and community gardens. We look forward to bringing our experience and expertise in community programming to the Market by offering year-round educational opportunities for Market patrons.

Click here for a complete list of upcoming programs in The KITCHEN.

  • Signature Chef Dinner Series | An Evening with Jose Duarte of Taranta

    Join us on Tuesday, February 28th for the launch of The KITCHEN’s newest series where we will be partnering with some of the region’s most celebrated chefs who source from New England’s local farmers, fishermen and artisans. We will kick start the series with Jose Duarte, owner of Taranta in the North End, one of the few “sustainable restaurants” in the world. Meet Boston Public Market vendors and taste Jose’s delicious menu inspired by his Peruvian heritage and his mastery of Venezuelan and Italian culinary traditions. This special evening features storytelling, demos and a six-course seated dinner. You will also enjoy tastes of New England wines, beers, and spirits, paired with each course.  Signature Chef Dinner Series An Evening with Jose Duarte of Taranta and Boston Public Market Vendors Tuesday, February 28th 6:00 – 9:00PM The KITCHEN at The Boston Public Market 100 Hanover Street, Boston 02108 Single Event Tickets: Trustees members $160; Nonmembers $200 Featured Presenters: Tuesday, February 28 | Chef Jose Duarte of Taranta Additional events (tickets TBD) Thursday, April 13 | Chef Carl Dooley of The Table Saturday, May 13 | Chef Matthew Jennings of Townsman Series Highlights: Exclusive demonstrations and storytelling with celebrated Massachusetts chefs Six-course menu made with the highest quality seasonal ingredients sourced from local farmers and food artisans Enjoy tastes of local wine, beer, and spirits pairings with each of the six course Support The Trustees, The KITCHEN, and your local food system Proceeds from the series benefit The Trustees and The KITCHEN. As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. About The KITCHEN The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

    Feb 28
  • Start Your Own Seeds

    Want to grow your own food from start to finish? Learn how to choose, start, and care for veggie, herb, and flower seeds and get your hands dirty planting a few to take home.

    Mar 1
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 2 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 2
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Mar 3
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Mar 3 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome!

    Winter dates include the following Fridays (10:30 am to 11:30 am):

    • January 6
    • February 3
    • March 3
    • March 17
    • March 24
    • March 31

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Winter dates include the following Fridays (10:30 am to 11:30 am): January 6 February 3 March 3 March 17 March 24 March 31 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Mar 3
  • Fermentation 101 with Alex Lewin

    Learn the ABCs of fermentation from an expert: Alex Lewin, author of "Real Food Fermentation". Fermentation is the transformation of food via the action of microbes. We often ferment food so that it stays edible for longer. Along the way, it also becomes more nutritious--more vitamins and enzymes, more bioavailable minerals, probiotic microbes, decreased tendency toward spoilage and pathogenic factors. The best part is that fermentation is easy to do in your home kitchen, and requires no special equipment. Alex's first book, "Real Food Fermentation", shows you how to make all sorts of ferments. Come to this demo to see Alex make a few fermented foods from start to finish, and to ask any questions you might have, or that might come up during the demo. You'll get to taste each recipe that Alex is making since he'll be fermenting everything in advance! Alex will demo and provide tastes of: Sauerkraut Beet kvass Pineapple tepache and, if there's time, preserved lemons! The recipes are all available on Alex's website or in his books. About Alex & Real Food Fermentation Alex Lewin is the author of "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen".In his evolving journey on the earth, he has discovered that one of his gifts is the ability to co-exist side-by-side with friendly bacteria. While others struggle with bacteria, Alex embraces them. A graduate of Harvard College, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He was involved with the creation of the Boston Public Market, the only local, indoor, year-round market of its kind in the US, and also Boston Ferments, a non-profit that organizes and hosts fermentation-related events, including the Boston Fermentation Festival.

    Mar 4
  • Introduction to Cupping with George Howell Coffee

    Understanding and tasting the differences in coffee can seem like a daunting task. In this interactive class we will employ your senses of taste and smell to understand and evaluate and differentiate between coffees from around the world. Together we will explore coffee’s sweetness, acidity, body, and balance through a series of guided cuppings. Jenny Howell, a green coffee buyer at George Howell Coffee, will be guiding the class through four progressively challenging cuppings. All attendees will take home a bag of George Howell Coffee to practice cupping or brew for themselves! The class is limited to 30 participants. Introduction to CuppingSaturday, March 4th10:00 am-12:00 pmThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: $12 for current Trustees of Reservations members; $20 for general admission (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About Jennifer Howell Jennifer Howell started working at the George Howell Coffee Company in 2005 in a variety of roles as the company was starting up; in 2008 she was promoted to the Director of Coffee. Her position has grown to encompass green coffee buying requiring her to travel each year to coffee countries including Kenya, Ethiopia, Guatemala, Brazil and Peru to visit small and large coffee farms seeking the most superior green product. Ms. Howell partners with Mr. Howell in all green coffee buying decisions and she is responsible for the quality of the coffees GHC ships on a daily basis.

    Mar 4
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations.   Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours; 6:00 pm to 8:00 pm. Winter 2017 Schedule: January 11 | The Best New Wines You’ve Never Heard Of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. January 25 | Celebrate Chinese New Year: Wine & Dumplings| Kick the new year off right! The traditional Chinese New Year celebration always includes dumplings which are symbolic of wealth and fortune. Dumplings are very broad in style, different in their ingredients, and packed with flavor.They make a great starting place to understand how to pair wine with traditional Asian foods. February 8 | Wine and Chocolate Workshop | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. February 22 | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. March 8 | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. March 22 | Wine and Oysters: Deluxe Pairing Workshop | Oysters and wine have a lot in common: they both express a strong sense of place from where they're grown, they live in places other crops almost never grow, and their flavors both apart and together are unlike anything else on the planet. Literally other-worldly. Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you’ll find a home at the Boston Wine School. Classes are small — 12 to 25 students max — with people at every stage. You learn about wine, but you also learn about yourselves and each other, and that’s what makes Boston Wine School classes different and great.

    Mar 8
  • Bread Making Workshop w/ Somerville Bread Co.

    Calling all carb lovers! Ever wanted to know the secrets behind making fresh-baked bread at home? We’ve recruited the experts at Somerville Bread Co., the Boston Public Market’s organic artisan bread company, to lead a hands-on bread making workshop that will teach attendees the art of baking naturally-leavened bread in classic varieties. Many home cooks can be intimidated by the supposedly complicated process, but we’ll walk you through each step - from kneading to rising to pulling and shaping to baking. We’ll also explain the science and traditions underlying each step, so you’ll leave with the confidence to create masterful loaves of fresh bread in your own home. Bread Making Workshops Jan 12 | Feb 2 | March 9 6:00-8:00 PM The KITCHEN at the Boston Public Market 100 Hanover Street Boston, MA 02018 We’ll be focusing on Somerville Bread Co’s most popular bread variety - the classic french sourdough. However, while you work, Somerville Baking Co. will sample and describe different varieties of their artisan bread, which will be paired with local cheeses from Appleton Farms. At the end of the class, you’ll leave with a full understanding of how to make bread at home, plus a fresh french sourdough to take away with you. These classes will sell out quickly. Please purchase your ticket in advance. Costs: $36 per Trustees of Reservations member and $45 per nonmember.

    Mar 9
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 9 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 9
  • Family Dinner Night

    Every second and fourth Friday this winter, kick-start your family's weekend all together with an unforgettable night out at The KITCHEN at the Boston Public Market. This is a hands-on cooking class; guided by a chef, you will cook farm-fresh recipes inspired by local flavors. All gather at the communal table for a sit-down feast at the end of class. Thank you to our event sponsor, Just Add Cooking, a meal kit company focused on sourcing seasonal, local New England ingredients. The term "family" has a unique meaning for every individual, so we welcome families of all kinds; however, we would like to especially encourage parents and children age 6+ to attend. Meals will focus on simple, seasonal & local ingredients, easy-to-learn recipes, and classic flavors that even picky eaters will love. Weekly menus will be posted on our social media platforms - instagram, twitter and facebook. Each event will last from 6:00-8:00 pm. Attendees prepare and cook the food w/ instruction and demonstration from our chef. There is a role for everyone and small tastes along the way to keep everyone happy and engaged (and p.s. we do the dishes)! Family Dinner Night is scheduled for the following Friday evenings with a vegetarian or meat option: February 10th - Butternut Squash Soup (vegetarian option) OR Swedish Meatballs February 24th: Roasted Vegetables with Couscous and Feta Cheese (vegetarian option) OR Chrispy Fish & Parsnip Fries March 10th: Spinach and goat cheese risotto (vegetarian option) OR Smoked Haddock Chowder March 24th: Rainbow Pad Thai (vegetarian option) OR Chicken nuggets When you RSVP, please email KitchenInfo@theTrustees.org to put in your order for vegetarian or meat-based meal. If we do not hear from you by Wednesday before the event, we will assume you are choosing the meat option. Please email if you have any questions. Online registration is REQUIRED - classes fill up quickly so RSVP soon! Thank you to our event sponsor, Just Add Cooking! Just Add Cooking is a meal kit company providing fresh, pre-measured ingredients sourced right here in New England, each one carefully packed and delivered right to your home. Their recipes are balanced, wholesome and absolutely delicious. Just Add Cooking believes the ritual of a home-cooked meal is the foundation for health and a vehicle for quality time with our families. They believe in supporting local vendors and farms, reducing food miles and delivering fresh ingredients with minimal waste and delicious, easy-to-follow recipes to our customers. In every box of food they carefully pack, they carefully consider quality, nutrition, taste and the impact on our environment. Our ingredients are fresh and natural. Find out more at www.JustAddCooking.com.  

    Mar 10
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Mar 10
  • Kids in The KITCHEN

    Join us on Saturday mornings in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. After preparing lunch, all sit down at the communal table to enjoy these “happy” meals. Kids aged 6-12 are welcome to attend. This classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. In previous Kids in The KITCHEN events, we’ve partnered with Siena Farms, Stillman Farms, Taza Chocolate, Jennifer Lee’s Allergy Free Bakery and Red Apple Farm. We may partner with these vendors again or invite other BPM vendors to showcase their kid-friendly recipes. Classes will be held on the following Saturday mornings (10 am to 11 am): January 14 February 11 March 11 Parents: please plan to drop your kids at The KITCHEN and pick them up after the event ends. You are welcome to sit in the same room as the class, but we'd like to discourage parents from hands-on assistance, since this event is focused on teaching children to be confident and self-reliant in The kitchen. Classes are deliberately small (max 15 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Mar 11
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, one of the Nella Pasta founders will teach you how to make a pasta dough by hand, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). You will also create a seasonal dish with Nella’s handmade fettuccine and eat together at the communal table! We'll also send you home with the pasta you’ve created, plus a packet that includes a recipe for fresh pasta with lots of fun variation, serving suggestions, and the recipe for the dish we cook together. But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide small tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Jan 29 | Feb 19 | March 12 4:00 - 6:00 PM The KITCHEN at The Boston Public Market 100 Hanover Street Boston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Mar 12
  • Sushi Rolling Class with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with  Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. The Sushi Rolling Class will teach participants how to roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught yellowtail tuna, halibut, and scallops. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat three different sushi rolls using Red’s Best seafood and produce from the Boston Public Market. While you’re feasting on the finest seafood New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from local Massachusetts wineries. This is a hands-on class, so prepare to get your hands dirty! Please RSVP in advance. We are limiting the class to 24 people, so it will sell out. Sign up for our Raw Bar Shucking Class on February 9th for more hands-on fun with Red’s Best!

    Mar 16
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 16 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 16
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Mar 17
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Mar 17 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome!

    Winter dates include the following Fridays (10:30 am to 11:30 am):

    • January 6
    • February 3
    • March 3
    • March 17
    • March 24
    • March 31

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Winter dates include the following Fridays (10:30 am to 11:30 am): January 6 February 3 March 3 March 17 March 24 March 31 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Mar 17
  • Eating New England

    When it comes to food, New Englanders have got it made. Our part of this world is home to some of the best locally-made beers, mead, cider, cheese, meats, chocolate, nuts, pickles and other savory and sweet treats. What's the best way to explore this wide world of locally-made culinary delights? By tasting them, of course! Join professional foodie and author Adam Centamore for an evening getting to know your tasty neighbors. You'll eat amazing finger foods and sip succulent beverages from purveyors right here in Boston Public Market. Plus, you'll learn the basics of buying, storing, serving and pairing all your favorites. Each tasting experience is one hour long from 6:00-7:00 pm. We’ve got a magnificent line-up of food & beverage pairings: Saturday, March 18 | Beer & Cheese Local Beers from Hopsters Alley & Cheeses from Appleton Farm Saturday, April 29 | Cider & CheeseLocal Ciders from Hopsters Alley & Cheeses from Appleton Farm Saturday, May 27 | Beer & Charcuterie Local Beers from Hopsters Alley & Meats from Stillman Farms & Daniele Saturday, June 3 | Mead, Nuts & CheeseLocal Mead from Mass Wine Shop, Nuts from Q’s Nuts, and Cheeses from Appleton Farms Friday, June 16 | Beer, Cheese & Chocolate Local Beers from Hopsters Alley, Cheeses from Appleton Farms & Chocolate from Taza Chocolate Tickets: Trustees Members $24, Non-Trustees Members $30. About Adam Adam Centamore is a professional wine & cheese educator and author who conducts private, public and corporate tastings throughout New England. He is certified through the Elizabeth Bishop Wine Program, and a member of the French Wine Society, the Society of Wine Educators, and American Cheese Society. He’s also the maître fromager for the Boston chapter of the Chevalier du Tastevin, a prestigious French wine society. His book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, was a finalist for the IACP Cookbook of the Year award. Adam loves to eat, drink & learn!

    Mar 18
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening and one Sunday per month, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours: Wednesday - 6:00 pm to 8:00 pm Sunday - 4:00 to 6:00 pm Winter 2017 Schedule: [RESCHEDULED TO THURSDAY 2/16] Sunday, February 12, 4-6pm | Pre-Valentine's Day Wine and Chocolate Thursday, February 16, 6-8 pm | Post-Valentine's Day Wine and Chocolate | Post-Valentine's Day Wine and Chocolate | It's almost cruel and definitely unromantic that Valentine's Day falls on a Tuesday this year, but we can fix that a little with our Post-Valentine's Day class. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class to learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match Wednesday, February 22, 6-8 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 8, 6-8 pm | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market. Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more. Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy. Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja! Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you&rs

    Mar 19
  • Boston Wine School Tasting Series

    Every second and fourth Wednesday evening, The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations.   Classes are small - ranging from 16 to 24 people per class. Each class runs for two hours; 6:00 pm to 8:00 pm. Winter 2017 Schedule: February 22 | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. March 8 | Wine, Cheese & The Pursuit Of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, March 19, 4-6 pm | How to Taste Wine & Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine Wednesday, March 22, 6-8 pm | The Best New Wines You've Never Heard of | One of the greatest things about wine is that there's always something new to discover - grapes, up-and-coming regions, techniques, packaging, and more. This 2-hour class will experience wine regions and wine grapes which are new to the global wine market Wednesday, April 5, 6-8 pm | Wine Vs. Wine: Red Bourdeaux & Cabernet | This 2-hour class represents a grand comparative tour of America's most modern style with France's most classic wine: Cabernet versus Bordeaux. We'll dive into this interactive tasting class with blended wines from California and France. You'll learn the fundamental difference between New World and Old World style wines, between Merlot and Cabernet, and more Wednesday, April 19, 6-8 pm | Red Wine for White Wine Lovers | Suitable for white wine and red wine lovers alike, this class will be an exploration of red wine for those looking to broaden their wine tastes or learn how to red wine just as much. We will start the evening with some Rosé and then try a range of red wines which highlight what makes red wines different from whites. Discover what you like (or don't like) about red wine and learn some food pairing strategies for picking a red wine that you will enjoy Sunday, April 30, 4-6 pm | The Reign of Spain! Introduction to Spanish Wines | Join us for a wine and food tour of Spain all within the four walls of The KITCHEN! Experience the culinary sights, smells and tastes of Spain via your wine glass and cheese plate. By the end of the evening, you will be able to tell your Albarino from your Rioja Wednesday, May 3, 6-8 pm | Language of Wine: Italian Wine Class IN ITALIAN | Wine is a drink that creates great conversation in every language. Experience the language and culture of another country with our Italian wine class in Italian! Your instructor will introduce you to the language of wine as you would hear it in Italy. We invite you to practice your Italian language skills, speak your native tongue or just immerse yourself in the sounds of another country. If you are not a Italian speaker, no worries - English is also gladly spoken here. Sunday, May 14, 4-6 pm | Wine and Chocolate: Show Mom The Wine Love! | Who could resist wine or chocolate? Put them together, and you've got one of the world's most delicious pairings. We will explore the spectrum of wine and chocolate possibilities in this 2 hour class. Learn what wine and chocolate have in common and how they develop their unique styles. Taste through a variety of wines and chocolates in search of the most perfect match. Wednesday, May 17, 6-8 pm | Wine 101: How To Taste Wine And Why | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, May 31, 6-8 pm | Seven Deadly Zins | Join us for an absolutely Zin-full evening exploring the variety and depth of Zinfandel. Many of us got our introduction to wine with Zinfandel's “white” (really pink) form. In the fully red form, Zinfandel clearly gained its rock-star status in the warm, sunny valleys of California. We'll experience a couple of European relatives – Primitivo from Italy and Crljenak Kaštelanski from Croatia - now emerging on the wine scene. Wednesday, June 14, 6-8 pm | Wine, Cheese & The Pursuit of Happiness | Wine and cheese really hit the jackpot. Both start life as everyday liquids but end up shaped by nature and turned by time into products that are 1000 times more prized. Join us in exploring this wondrous spectrum of wine and cheese. You'll learn how to taste wine and cheese together, what makes a good match, and how to construct the perfect cheese plate. Sunday, June 18, 4-6 pm | Father's Day: Taking the Bite Out of Whiskey | They don't call whiskey the "water of life" for nothing, and very now and then, we've all got to go back and get a refill. This interactive tasting class will give you the chance to taste and understand a whole range of whiskey styles, everything from Bully Boy's White Wheat Whiskey and Berkshire Sourmash to Kentucky Rye and blended Irish whiskey. You'll understand the differences between the many types and styles of whiskey, and best of all, you'll go home with an understanding of what you like and why. Sunday, June 25, 4-6 pm | Wine 101: Tasting, Thinking & Talking About Wine | This is a great 2-hour interactive class for wine lovers who want to get a good grounding in how to taste wine, understand wine, and be more confident. Wine 101 covers everything from the world's greatest wine grapes to wine regions plus buying, ordering or serving wine. Wednesday, June 28, 6-8 pm | Wine Vs. Wine: France and Italy | France produces arguably the most famous and coveted wines in the world. Italy is the largest exporter of wine to the USA in a wide variety of styles and prices. Join us for a France vs. Italy wine taste-off. We will provide some head-to-head match-ups of classic wines representing these two regions and let you be the judge. Learn basic wine tasting skills and how to describe the different personalities of these wines as you can cast votes for your favorites till we declare a winner! Pre-registration is required. Get your tickets soon; classes sell out fast! Registration Requirements All attendees must be age 21+. About the Boston Wine School: The Boston Wine School is the place where everyone can come to learn about wine and food. No matter who you are, no matter how much you know, or don’t know about wine. If you love wine and food, you’ll find a home at the Boston Wine School. Classes are small — 12 to 25 students max — with people at every stage. You

    Mar 22
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 23 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 23
  • Cancelled -- Farm-to-Table Cooking Class: Seasonal Tapas

    Mar 23 6-8PM This event has been cancelled.

    Planning a get-together or dinner party this winter? Want to learn how to make classic Spanish tapas with the seasonal bounty of New England produce, meats, and artisan products? Get out of your kitchen and into ours with our Farm-to-KITCHEN Hands-on Cooking Classes focused on traditional Spanish small plates made with local ingredients from the Boston Public Market.

    In this hands-on cooking class, Chef Holly will guide you through a variety of tapas and appetisers that will tantalize your tastebuds and teach you cooking techniques you’ve never heard of. Enjoy tastes of New England wines while you cook and learn about how to pair certain types of wines with different flavors. Wine tasting provided by the Massachusetts Wine Shop.

    This class is 21+ only. Please wear comfortable, non-slip shoes.

    A Sample Menu

    Please note: Menus will change each class and will be based on seasonally-available produce, meats & fish.

    • Pancetta-Wrapped Brussels Sprouts w/Balsamic Glaze & Pale Ale Mustard
    • Tequila Infused Fish Ceviche w/Tortilla Crisps & Spiced Pepitas
    • Chocolate-Chipotle Rubbed Flank Steak Crostini w/Chimichurri
    • Sweet Potato Pancakes w/Spiced Apple Compote & Port Cherry Glaze
    • Lemon-Garlic Chicken Wings
    • Warm Crab & Spinach Dip w/Toast Points
    • Gorgonzola, Pear & Hazelnut Croustade
    • Roasted Butternut Squash & Caramelized Onion Tartlets w/Rosemary Mascarpone

    These classes will sell out, so get your tickets ASAP!

     

    Cancelled -- Farm-to-Table Cooking Class: Seasonal Tapas

    This event has been cancelled. Planning a get-together or dinner party this winter? Want to learn how to make classic Spanish tapas with the seasonal bounty of New England produce, meats, and artisan products? Get out of your kitchen and into ours with our Farm-to-KITCHEN Hands-on Cooking Classes focused on traditional Spanish small plates made with local ingredients from the Boston Public Market. In this hands-on cooking class, Chef Holly will guide you through a variety of tapas and appetisers that will tantalize your tastebuds and teach you cooking techniques you’ve never heard of. Enjoy tastes of New England wines while you cook and learn about how to pair certain types of wines with different flavors. Wine tasting provided by the Massachusetts Wine Shop. This class is 21+ only. Please wear comfortable, non-slip shoes. A Sample Menu Please note: Menus will change each class and will be based on seasonally-available produce, meats & fish. Pancetta-Wrapped Brussels Sprouts w/Balsamic Glaze & Pale Ale Mustard Tequila Infused Fish Ceviche w/Tortilla Crisps & Spiced Pepitas Chocolate-Chipotle Rubbed Flank Steak Crostini w/Chimichurri Sweet Potato Pancakes w/Spiced Apple Compote & Port Cherry Glaze Lemon-Garlic Chicken Wings Warm Crab & Spinach Dip w/Toast Points Gorgonzola, Pear & Hazelnut Croustade Roasted Butternut Squash & Caramelized Onion Tartlets w/Rosemary Mascarpone These classes will sell out, so get your tickets ASAP!  

    Mar 23
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Mar 24 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome!

    Winter dates include the following Fridays (10:30 am to 11:30 am):

    • January 6
    • February 3
    • March 3
    • March 17
    • March 24
    • March 31

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Winter dates include the following Fridays (10:30 am to 11:30 am): January 6 February 3 March 3 March 17 March 24 March 31 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Mar 24
  • Family Dinner Night

    Every second and fourth Friday this winter, kick-start your family's weekend all together with an unforgettable night out at The KITCHEN at the Boston Public Market. This is a hands-on cooking class; guided by a chef, you will cook farm-fresh recipes inspired by local flavors. All gather at the communal table for a sit-down feast at the end of class. Thank you to our event sponsor, Just Add Cooking, a meal kit company focused on sourcing seasonal, local New England ingredients. The term "family" has a unique meaning for every individual, so we welcome families of all kinds; however, we would like to especially encourage parents and children age 6+ to attend. Meals will focus on simple, seasonal & local ingredients, easy-to-learn recipes, and classic flavors that even picky eaters will love. Weekly menus will be posted on our social media platforms - instagram, twitter and facebook. Each event will last from 6:00-8:00 pm. Attendees prepare and cook the food w/ instruction and demonstration from our chef. There is a role for everyone and small tastes along the way to keep everyone happy and engaged (and p.s. we do the dishes)! Family Dinner Night is scheduled for the following Friday evenings with a vegetarian or meat option: February 10th - Butternut Squash Soup (vegetarian option) OR Swedish Meatballs February 24th: Roasted Vegetables with Couscous and Feta Cheese (vegetarian option) OR Chrispy Fish & Parsnip Fries March 10th: Spinach and goat cheese risotto (vegetarian option) OR Smoked Haddock Chowder March 24th: Rainbow Pad Thai (vegetarian option) OR Chicken nuggets When you RSVP, please email KitchenInfo@theTrustees.org to put in your order for vegetarian or meat-based meal. If we do not hear from you by Wednesday before the event, we will assume you are choosing the meat option. Please email if you have any questions. Online registration is REQUIRED - classes fill up quickly so RSVP soon! Thank you to our event sponsor, Just Add Cooking! Just Add Cooking is a meal kit company providing fresh, pre-measured ingredients sourced right here in New England, each one carefully packed and delivered right to your home. Their recipes are balanced, wholesome and absolutely delicious. Just Add Cooking believes the ritual of a home-cooked meal is the foundation for health and a vehicle for quality time with our families. They believe in supporting local vendors and farms, reducing food miles and delivering fresh ingredients with minimal waste and delicious, easy-to-follow recipes to our customers. In every box of food they carefully pack, they carefully consider quality, nutrition, taste and the impact on our environment. Our ingredients are fresh and natural. Find out more at www.JustAddCooking.com.  

    Mar 24
  • Superfood Society w/ Jennifer Hanway

    Join Holistic Nutritionist and Healthy Foodie Jennifer Hanway every Friday to create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste great but that are great for you too! Jennifer and her team will guide you through the process of making the dishes, whilst you learn the ‘why’s behind this year’s healthy food trends and Instagram favorites. Take a break from work during your lunch hour to learn about healthy eating and create a new recipe! These classes are structured as “Make-and-Take;” you will create a healthy recipe (with Jennifer’s instruction) and then take it with you to eat on the go. There will also be seating available in The KITCHEN if you’d like to eat it right away. Classes run from 12:00 to 12:45 pm and include all materials, including to-go containers. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Sample Class Topics & Recipes: Energizing Eggnog and Power Packed Pecan Pie Bites. Mason Jar Winter Salad – how to make food prep easy, healthy and fun! Make your own Protein Bar for post workout or snacking on the go. Step Up Your Smoothie – how to add fruits, veggies, nuts, seeds and more to 10x your smoothie game! Perfect Protein Pancakes – add a healthy twist to this breakfast favorite. About Jennifer Hanway Jennifer Hanway is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 11 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program. Jenny has a proven track record in transforming the health and physiques of her clients using her four key elements of wellness: Nutrition, Training, Lifestyle and Self-Care. She currently works with clients both in person at BFX Studio, Back Bay, through her own business, and as a Wellness Speaker in the Boston area.

    Mar 24
  • Superfood Society Special Edition: Beauty Brunch & Eating for Beauty

    Learn how to cleanse, nourish and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for this special weekend edition of our weekly Superfood Society. Choose from three different dates (or join us for all three to get the full Beauty Foods experience). Saturday, Feb 25 | We'll make a Breakfast Beauty Parfait and a Unicorn Latte (using Jenny’s specifically designed Beauty Blend from Organic Living Superfoods), then chat all things beauty foods and wellbeing as we eat our delicious brunch! Saturday, Mar 25 | We'll make a Detox Green Smootie and Raw Breakfast Cheesecake, then chat about how to lighten your diet and brighten your skin as we move into the spring season. Saturday, May 20 | Topic TBD (Jenny likes to see what's trending in the moment).   Classes include all materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Beauty Foods Brunch Three dates: Saturday, February 25, March 25 & May 20 10:00 am - 11:30 am The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Costs: $12 per Trustees member and $20 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Mar 25
  • Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Spanish and Creole cuisine at our Farm-to-KITCHEN Cooking class with Chef Cleo Bell! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors Choose date: Saturday, March 25th or Sunday, March 26th 5:00-7:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Choose from either Saturday or Sunday and either Spanish or Creole menu. Come ready to roll up your sleeves and get cooking! Saturday, March 25th | 5:00-7:30 pm Spanish Chorizo Stew with white beans and spinach using ingredients from Chestnut Farm and Stillman’s Farm Moroccan carrot salad w/ feta using ingredients from Stillman’s Farm and Appleton Farm Apple almond spice cake using ingredients from Siena Farms Focaccia bread Sunday, March 26th | 5:00-7:30 pm Creole dirty rice with chicken and goat using ingredients from Chestnut Farms Kale as collard greens using ingredients from Stillman’s Farm Cornbread with whipped honey butter using ingredients from Boston Honey Co and Jasper Hill Chocolate pots-de-cremes using ingredients from Appleton Farms and Taza Chocolate Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Cost is $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.

    Mar 25
  • Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Spanish and Creole cuisine at our Farm-to-KITCHEN Cooking class with Chef Cleo Bell! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors Choose date: Saturday, March 25th or Sunday, March 26th 5:00-7:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Choose from either Saturday or Sunday and either Spanish or Creole menu. Come ready to roll up your sleeves and get cooking! Saturday, March 25th | 5:00-7:30 pm Spanish Chorizo Stew with white beans and spinach using ingredients from Chestnut Farm and Stillman’s Farm Moroccan carrot salad w/ feta using ingredients from Stillman’s Farm and Appleton Farm Apple almond spice cake using ingredients from Siena Farms Focaccia bread Sunday, March 26th | 5:00-7:30 pm Creole dirty rice with chicken and goat using ingredients from Chestnut Farms Kale as collard greens using ingredients from Stillman’s Farm Cornbread with whipped honey butter using ingredients from Boston Honey Co and Jasper Hill Chocolate pots-de-cremes using ingredients from Appleton Farms and Taza Chocolate Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Cost is $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.

    Mar 26
  • Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Spanish and Creole cuisine at our Farm-to-KITCHEN Cooking class with Chef Cleo Bell! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Class: Spanish & Creole Flavors Choose date: Saturday, March 25th or Sunday, March 26th 5:00-7:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Choose from either Saturday or Sunday and either Spanish or Creole menu. Come ready to roll up your sleeves and get cooking! Saturday, March 25th | 5:00-7:30 pm Spanish Chorizo Stew with white beans and spinach using ingredients from Chestnut Farm and Stillman’s Farm Moroccan carrot salad w/ feta using ingredients from Stillman’s Farm and Appleton Farm Apple almond spice cake using ingredients from Siena Farms Focaccia bread Sunday, March 26th | 5:00-7:30 pm Creole dirty rice with chicken and goat using ingredients from Chestnut Farms Kale as collard greens using ingredients from Stillman’s Farm Cornbread with whipped honey butter using ingredients from Boston Honey Co and Jasper Hill Chocolate pots-de-cremes using ingredients from Appleton Farms and Taza Chocolate Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Cost is $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.

    Mar 26

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.